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    Better Stuffed Bell Peppers
    butterflygarden posted:

    4 medium bell peppers, sliced longways
    1 lb mild Italian chicken sausage
    2 boxes long grain & wild rice mix
    1 small onion, chopped
    1 clove garlic, minced
    1/4 cup Parmesan cheese, finely grated
    1/4 cup chopped fresh parsley
    1 tablespoon olive oil

    Pepper Prep:

    Cut each pepper in half, longways
    Remove seed and stem.
    Spray cooking oil on a shallow baking dish and arrange pepper shells to fit.


    Cook to instructions on boxes.


    Remove sausage from casing if needed. Saute sausage in olive oil on medium/high heat until browned. Lower heat to medium. Add onion and garlic, and saute for approximately 2 minutes. Remove from heat.

    In a mixing bowl, stir together sausage mixture and prepared rice. Stir in cheese and parsley.

    Stuff mixture into peppers and bake in a 400-degree oven for 20 - 30 minutes until pepper shells are soft, but not burnt. Serve with a green salad.

    * There may be stuffing left over. Refrigerate and enjoy the stuffing heated up for lunch the next day!
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